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Roselle Pineapple Coconut Raw Vegan Cheesecake


I LOVE  my raw vegan cheesecake, especially that zebra technique looks so interesting.

I had assumed that there was some intricate skewer work involved in obtaining the zebra pattern. Instead the method was even more fascinating and involved repeatedly dropping a tablespoons of batter in a circle alternating with two different color of batter/cream to somehow miraculously produce this gorgeous striped Zebra effect !!

You can try the zebra technique with other vegan cakes too.

This “Roselle Pineapple Coconut Cheesecake” had a very strong Roselle- Ruby of the plant kingdom- and coconut aroma, these are definitely the healthy, good kinds of fat from heart-healthy fruits, nuts and coconut.

roselle.pineapple coconut raw cheesecake


Rosella , Pineapple Raw Vegan Cheesecake
Roselle , Pineapple Raw Vegan Cheesecake


Rosella , Pineapple Raw Vegan Cheesecake


Ingredients for Base
1 1/2 cups raw almonds (soaked overnight and dehydrated for 10-12 hours)

Pinch sea salt

15 pieces pitted medjool dates.

1/4 cup dehydrated shredded coconut (for 6-8 hours )

Pineapple Coconut Filling

1 1/2 cups cashews (soaked overnight)

3 tbsp coconut oil

1 cup pineapple chunks

1 cup young coconut meat

1/4 cup agave nectar or maple syrup to be truly vegan

1/2 cup lemon juice

pinch of sea salt

Extra water, if necessary, to achieve a thick but pourable consistency.

Roselle Filling

1/12 cups cashews (soaked overnight)

1 cup Rosella removed the seed pods so just the calyces remain.

2 tbsp coconut oil

1/4 cup agave nectar ( to your sweetness)

pinch of sea salt

1/4 cup lemon juice



Soak the cashews to soften. If you would like to remove the enzyme inhibitor naturally found on the nuts, you may soak overnight .Drain them of water and set aside.

For Base-

Base: Place the almonds and sea salt in a food processor and grind roughly. Add the dates and process until the mixture is uniform add shredded coconut process until sticks together. Press mixture firmly and evenly onto the bottom of your spring form pan.

Refrigerate base while you make the filling.

1. Place the Pineapple coconut ingredients in Vita Max or a food processor, blend all filling ingredients until silky smooth cream .If it is to dry add some pure filter water to make it easier blend and pour. Pour in a bowl and set aside.

2 Next for roselle filling, place all the roselle ingredients in Vita Max blend all ingredients until smooth and creamy,add a litter water to make it easier blend and pour into a bowl.

Take your base out of the fridge and try the Roselle Pineapple Coconut Raw Vegan Cheesecake immediately.

Check out the Gorgeous Zebra pattern Adapted from Health Yeah.

Thanks to Health Yeah for the original zebra pattern.


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Copyright 2015 Veganlogy
Bernice Shak
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter